Chicken on nachos might not be the most obvious choice but give this ultimate chicken nachos recipe a go and you won’t be disappointed. After all, what isn’t there to like? The combination of flavours and textures is irresistible and did we mention melted cheese and grilled Mexican Chicken?!
The icing on the cake is the huge the dollops or guacamole and salsa on top of the nachos. If you want an extra bit of heat you could try using our Mango and Habanero Salsa.
Cut the chicken breasts in half horizontally, add them to the spice mix and mix well. Leave for 15 mins.
Add chicken breast to very hot pan and fry until cooked through. Flip and cook other side. Remove from pan and leave to rest. Cut into small cubes.
Fry sliced red onion and garlic in olive oil until softened (7-8 mins).
Add drained black beans to onion/garlic with 1tbsp red wine vinegar, add 1/2tsp of Gran Luchito Chipotle Paste and stir. Cook for a further 7-8 minutes.
Place contents of pan into a food processor and blitz to a smooth paste.
Prepare guacamole by removing the flesh from 2 ripe avocados and mashing together with the juice of 1 lime and a handful of roughly chopped coriander.
In a roasting tin, cover half a pack of Gran Luchito Tortilla Chips with half the grated cheese then top with the remaining tortillas, followed by the other half of the cheese. Place in the oven and leave until melty and delicious (10 minutes).
Layer the top of the nachos with the chicken cubes, dollops of guacamole, sour cream, refried beans, Gran Luchito Chipotle Salsa, sliced red onion, coriander leaves, jalapeños and sliced radish. Serve with lime wedges and dig in.